Hello, welcome. Thank you so much for being here!

Today I’m sharing with you a Chicken Verde Soup that doesn’t lack flavor and is easy to throw together in a pinch. I’m talking thirty minutes or less.

If you’ve been following my blog since February, you’ll have learned how to 1) roast a whole chicken in the oven, and 2) make homemade bone broth in your InstaPot.

I used these two skills a few days prior to making this soup in order to cut down the time and effort – the day of – that went into making this soup.

Tools you may need

5 quart stock pot

Chef’s knife

Cutting board

Measuring cups and spoons

Chicken Verde Soup

Prep time: 3 minutes

Cook time: 25 minutes

Measurements

3 C shredded, cooked chicken

1 jar verde salsa

5 C chicken bone broth, divided

1/2 C grain blend*

1/4 C fresh cilantro, chopped

Salt

Pepper

Avocado

*I typically use a quinoa and brown rice blend.

Directions

1. Add grain blend and 3 C bone broth to one pot and cook according to package directions.

2. Once grains are tender, add chicken, salsa, and remaining bone broth into pot. (You can adjust how much bone broth you add here depending on the consistency you want for your soup.)

3. Add cilantro, salt, and pepper. Let cook for another 5 minutes.

4. Serve topped with avocado, a dollop of Greek yogurt, a squeeze of lime, and a handful of yellow corn tortilla chips.

Plan of Action

If you’re expecting to serve dinner at 5:00 PM, begin step one of this recipe at 4:30 PM and naturally follow the rest of the directions.

If you’re looking for more soup recipes, check out my heartwarming Italian Sausage Soup with Basil.

Thank you so much for your time!